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Vietnamese Pork Meatball Wraps

Prep Time 20 minutes
Cook Time 12 minutes
Servings 4

Ingredients

For the meatballs:

  • 1 lb ground pork
  • ½ cup finely chopped herbs (cilantro, basil, mint and/or scallions)
  • 1 tbsp fish sauce
  • 1 clove garlic, crushed or minced
  • ¼-½ tsp red pepper flakes (optional, for spice)
  • ¼ tsp kosher salt
  • 1 tbsp olive oil

For the wraps:

  • 8-16 butter lettuce leaves (or use cabbage cups or romaine)**
  • 1 cup grated carrot
  • 1 cucumber, peeled, chopped (about 1 ½ cups)
  • ½ cup rice vinegar
  • ¼ cup water
  • 1 tsp kosher salt
  • 1 avocado, sliced
  • Fresh herbs (basil, mint, cilantro, and/or scallions)

For the dressing:

  • 2 tbsp soy sauce or tamari
  • 1 tsp fish sauce
  • 1 tsp lime juice
  • 1 tsp maple syrup
  • 2 tbsp water
  • *You can also bake these in the oven (I tested both ways). Preheat the oven to 450F, line a baking sheet with parchment, add 1 tbsp olive oil and spread it around. Place the meatballs on the baking sheet, spacing them out, and bake for 10 minutes, or until nicely browned on the bottom. Flip them over and bake for 5 more minutes.
  • **I tested with butter lettuce and it was a bit difficult/messy to eat. I recommend using TWO butter lettuce leaves as your wrap so they are more sturdy. You could also use cabbage cups. Just be ready for a messy eating experience!
  • Bulk it up! ~ Add some cooked white rice into the mix. You can also serve this as a simple rice bowl.

Items you can prep ahead (optional)

  • Make meatball mixture and form into 24 meatballs
  • Cook meatballs
  • Grate 1 cup carrot
  • Peel and chopped 1 cucumber (1 ½ cups)
  • Pickle the carrot and cucumber
  • Make the dressing

Instructions

  • In a large bowl, add the pork, herbs, fish sauce, garlic, red pepper flakes (if using), and salt. Use your hands to thoroughly mix everything together. Form into 24 small meatballs (use a tablespoon to measure each ball).
  • In a large skillet over medium-high heat, warm the oil. Once the oil is shimmering and hot, add in the meatballs, spacing them out evenly in the pan. Let cook for 5 minutes, or until deeply browned. Reduce the heat to medium-low, flip each meatball, and let cook for 5-7 more minutes or until cooked through, giving the pan a shake halfway through. Covering the pan while cooking can help speed this along. If browning or burning, reduce your heat to low. Transfer to a paper towel lined plate.
  • In a medium bowl, add the carrot, cucumber, vinegar, water, and salt. Stir together and press to submerge in the liquid (it won’t all be submerged, so don't worry). Let sit for at least 10 minutes, but longer is better (overnight is best, so make ahead!).
  • In a small bowl, mix together the dressing.
  • Place the meatballs into each lettuce or cabbage cup. Add the avocado, pickled veggies, and herbs. Drizzle with the dressing (you only need a little bit).

Notes

Substitutions:

  • To make vegetarian/vegan, fry up or roast a block of cubed tofu until golden brown, then toss it with the herbs, fish sauce or soy sauce, garlic, and salt. Season to taste!
  • Substitute fish sauce with soy sauce to make it vegan.
  • Turn it into a rice bowl by using rice instead of lettuce cups.
  • Use any finely chopped raw crunchy veggie in place of the carrot/cucumber.

Storage:

  • Store leftovers in an airtight container in the fridge
    • Meatballs: up to 4 days
    • Pickled carrot/cucumber: up to 7 days
    • Dressing: up to 7 days 

Leftovers + Repurposing:

  • Warm up the meatballs.
  • You can get really creative with leftovers!
  • Turn it into a rice bowl and top with a fried egg
  • Eat leftovers for breakfast as a bowl with scrambled eggs
  • Add leftover meatballs to bowls or on top of salads
  • Use leftover pickled veg in bowls, salads, or on top of tacos